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We LOVE Eddie V’s, and one thing we always get as an appetizer is the calamari. I found a news article where they posted the recipe and I knew I had to try it!! It comes out really good and the sauce is beyond amazing. It almost makes too much sauce so cutting in half would work better. I just frozen half of it so I’ll have it ready next time.

Eddie V’s Crispy Cashew Calamari

(Adapted from Eddie V’s)


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1 lb ¼ inch sliced calamari

1 cup buttermilk

1 cup seasoned flour (salt and pepper)


Mix the buttermilk with the calamari and let sit for 30 minutes in the fridge

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Vegetable mixture

¼ cup julienne carrots

¼ cup sliced green onions

2 chili peppers

¼ cup mung bean sprouts

¼ cup cashews


Kung Pao sauce

1 qrt-fish stock

½ cup dry sherry

1 cup soy sauce

½ cup sugar

½ cup sliced ginger

1 cup rice vinegar

½ cup sesame oil

½ cup sriracha sauce

1 tbl salt

½ cup cornstarch

Bring all ingredients to a boil, simmer 5 minutes.

Thicken with cornstarch.

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Strain through fine mesh strainer.

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Heat canola oil in pot to 350 degrees.

Toss the calamari with the seasoned cornstarch and place in the fryer until golden brown.

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Heat sauté pan up with 2 tbl of canola oil and gently sauté the vegetables (keep them crisp)

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Toss the calamari and vegetables together and split between two plates, pour a ladle full of sauce over each plate or as desired.

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